. 2023 Jul 5;19:100785. doi: 10.1016/j.fochx.2023.100785

Table 3.

Thermal properties of HMT rice flour and native rice flour.

Samples	T_O (℃)	T_P (℃)	T_C (℃)	T_C-T_O (℃)	ΔH (J/g)
1st peak
RF	68.32 ± 0.00^e	77.07 ± 0.05^e	84.80 ± 0.16^e	16.48 ± 0.15^de	8.05 ± 0.21^d
RF-L	66.01 ± 0.38 ^g	77.63 ± 0.17^e	83.98 ± 0.37^ef	17.97 ± 0.02^bc	8.36 ± 1.29 ^cd
RF-P	66.74 ± 0.34 f^g	75.86 ± 0.09^f	84.41 ± 0.41^ef	17.67 ± 0.75 ^cd	12.20 ± 0.05^b
RF-L-P	64.55 ± 0.23 ^h	75.61 ± 0.06^f	83.55 ± 0.05^f	18.99 ± 0.18^ab	13.16 ± 0.87^ab
NRS	67.24 ± 13.96^ef	76.71 ± 6.22^e	87.42 ± 3.57^d	19.21 ± 3.59^a	13.96 ± 4.17^a
RF-H	77.77 ± 0.03^b	85.34 ± 0.04^b	91.35 ± 0.42^b	13.59 ± 0.45 ^g	5.33 ± 0.75^e
RF-H-L	77.57 ± 0.02^b	86.21 ± 0.21^ab	92.58 ± 0.5^a	15.01 ± 0.52^f	4.87 ± 0.23^e
RF-H-P	73.95 ± 0.43 ^cd	83.63 ± 0.08^c	89.35 ± 0.36^c	15.40 ± 0.78^ef	10.18 ± 0.11^c
RF-H-L-P	74.22 ± 0.16^c	83.44 ± 0.19 ^cd	88.78 ± 0.16^c	14.56 ± 0.00 ^fg	8.80 ± 0.82 ^cd
NRS-H	72.96 ± 1.90^d	82.74 ± 3.99^d	84.07 ± 1.65^ef	11.11 ± 3.71 ^h	1.90 ± 2.27^f
2nd peak
NRS-H	84.09 ± 1.68^a	86.92 ± 3.67^a	93.28 ± 1.25^a	9.19 ± 1.57ⁱ	1.68 ± 2.52^fe

Means ± SD values followed by different lowercase letters in a column and different uppercase letters in the same column are significantly different (p < 0.05). RF: rice flour, RF-L: rice flour without lipids, RF-P: rice flour without protein, RF-L-P: rice flour without protein and lipids, NRS: normal rice starch, RF-H: rice flour after heat moisture treatment, RF-H-L: rice flour with lipids removed after heat moisture treatment, RF-H-P: rice flour with protein removed after heat moisture treatment, RF-H-L-P: rice flour with protein and lipids removed after heat moisture treatment, NRS-H: normal rice starch after heat moisture treatment.